RASPBERRY TRUFFLE FILLING:
- 1 cup semisweet chocolate chips
- 1/4 teaspoon instant coffee -- crystals
- 1 package cream cheese -- 8 oz
- 1/4 cup powdered sugar
- 1/3 cup seedless red raspberry preserves
GLAZE:
- 1/4 cup semisweet chocolate chips
- 1 teaspoon shortening
Brownies: In saucepan over low heat, melt morsels and margarine;
cool slightly. In large mixing bowl, beat sugar and eggs. Add
chocolate mixture and coffee dissolved in water. Mix well.
Stir in baking powder and flour; blend well. Spread in greased
9x9 pan. Bake at 350° for 30-35 minutes or until toothpick tests
clean.
Raspberry Truffle Filling: Melt chocolate with coffee in pan over
low heat. Set aside. In small mixing bowl, beat softened cream
cheese until fluffy; add powdered sugar and preserves. Beat until
fluffy. Beat in melted chocolate mixture until well blended. Spread
over cooled browned layer.
Glaze: In small saucepan over low heat, melt chocolate and shortening.
Drizzle over truffle layer. Chill 1-2 hours. Cut into bars.
Recipe source: The Marlborough Meetinhouse Cookbook